You guys were cracking me up with last week’s WFWM post – Using a Pressure Cooker. Now that I’ve declared my love for the pressure cooker I have some great recipes for the PC.
(Real quick – I use a 6 qt that is NOT electric. I chose not to use an electric cooker because I’ve always used the good ol’ fashion cooker and I’m more comfortable with it.)
SpareRibs with BBQ Sauce (6 servings)
3 lbs spareribs, cut into serving pieces
1 T veggie oil
1 Lg onion, sliced
1/4 c ketchup
2 T vinegar
1 t Worcestershire sauce
1/4 chili powder
1/4 t celery seed
1 1/2 c water
Season ribs with salt/pepper/paprika. Heat oil in cooker, over medium heat. Brown ribs. Add onion. Combine ketchup, vinegar, W-sauce, chili pwdr, celery seed and water. (If you want, add 1/4 t liquid smoke) Pour over meat in cooker. Lock on lid and place the rocker on the vent pipe. Once it’s rocking slowly, cook for 15 minutes. Let the pressure drop naturally (on it’s own).
California Chicken (6 servings)
3 lbs chicken, cut into serving sizes and skinned
2 T veggie oil
1 t rosemary
3 cloves garlic, minced
1/2 c white wine
1 c chicken broth
1/4 chopped parsley
Heat oil in cook over medium heat. Brown chicken – not all the way done. Season chicken with salt/pepper/rosemary. Combine remaining ingredients and pour over chicken. Lock on lid and place the rocker on the vent pipe. Once it’s rocking slowly, cook for 8 minutes. Cool cooker at once (using cold water). Thicken sauce with cornstarch if you dig that.
If you compare the two recipes you’ll see some similarities…you’ll find this in most PC recipes.
A couple more tips:
- If you have enough juices/water in the PC and you still have problems with bottom stickage, use the little bottom grate that comes with it. It lifts the food off the bottom of the pot without effecting the cooking of the food.
- Cooking with frozen meat: Try to thaw it at least 30 minutes before cooking. You need it thawed just enough to be able to sear the edges. Then just increase the cooking time a bit – Frozen beef: 25 minutes/lb Frozen pork: 30 minutes/lb.
- You should always use the quick cool down method (cold water) when cooking vegetables.
- You can cook an entire chicken (2.5-3 lbs) in 10-12 minutes. (Yeow!!)